Not going to lie. I’m feeling inspired to be in the kitchen.
I spent the month of September living in an apartment with limited cooking utensils (at least by my standards) and with a goal of keeping the amount of ingredients on hand to a bare minimum. I had absolutely no desire to pack up a kitchen at the end of the month.
Although we did our fair share of eating out, I did make a point of planning meals and trying new recipes. (Some good; some not so good.)
At any rate, this minestrone soup came about when we were close to the end of our stay and I felt desperate to use up some of the ingredients I had on hand. I figured it was easier to eat them than move them.
This turned out to be a winner—husband approved even! (He can be kind of picky and set in his ways when it comes to trying new things.) It was delicious the first time I threw it together, and got even better after tweaking the recipe here and there.
Serves a lot.
4 small cloves garlic (minced)
1/2 c. onions (diced)
2 c. carrots (sliced)
2 c. green beans (cut into 1 1/2″ pieces)
1 c. mushrooms (roughly chopped)
2 small zucchini (cut into 1/2″ coins and halved)
1 14.5 oz. can diced tomatoes
1 28 oz. can crushed fire roasted tomatoes
1 can white beans (rinsed and drained…I’ve used both cannellini beans and northern)
8 c. vegetable broth
3 c. baby potatoes (cut into bite sized pieces)
1 t. oregano
1 t. thyme
1 t. basil
a couple of handfuls of spinach or kale
salt to taste
Sauté garlic and onions in just enough water to prevent sticking. Once onions are translucent, add carrots and green beans. Stir and cook until crisp tender. Add zucchini, mushrooms, tomatoes, beans and broth. Stir. Add seasonings and bring to a gentle boil and add potatoes. Simmer until potatoes are soft. Just before serving, throw in the spinach. Add salt to taste